Healthy Cream of Mushroom Soup | Pressure Cooker Recipe

Healthy cream of mushroom soup is made in the pressure cooker without any processed ingredients. Its light, super creamy and gets its creaminess from a secret ingredient! Its a bowl filled with healthy, vegetarian and gluten free comfort that is best enjoyed when you’re tucked in and watching a nostalgic movie!

It’s just me and my bowl of healthy cream of mushroom soup today. Because we are celebrating October and the fact that it finally feels like we can put on a cozy sweater and boots. And because I’m just a plain and simple mushroom soup fan.

Gosh! The number of times we eat mushroom soup is unbelievable. We don’t even need a reason. Every time I ask Denver what he wants to eat – it’s always something with mushrooms. And because we can make this soup in under 29 minutes it’s always a win. For the 29 minute victory, you will need a pressure cooker of course, but this can be made pretty quickly without one as well.

Does this Cream of Mushroom Soup have cream?

This healthy cream of mushroom soup does not have any heavy cream but is still creamy, smooth and luscious and you won’t even miss the fat here. The secret ingredient to making cream of mushroom soup without cream is potatoes. The potatoes add volume, depth and creaminess while reducing the amount of fat that goes into the recipe. A little milk towards the end and you have the best cream of mushroom soup without the cream or any weird ingredients.

What do I need for this healthy cream of mushroom soup?

The list of ingredients in this soup is really simple. All you need is a dash of oil, bay leaf, peppercorns, lots of mushrooms, potatoes, milk and seasoning. That’s a total of six ingredients which are pretty much around in every kitchen.

Turn it into a one pot cream of mushroom soup

If you want to turn this into a one pot cream of mushroom soup, once everything is pressure cooked, remove the bay leaf and use a stick blender to blend the ingredients till they are smooth and creamy. Then you just add the milk, adjust the seasoning and bring it to a quick bowl. Top with olive oil, dip some bread and dinner’s ready!

If you’ve always stayed away from canned stuff, this clean, healthy, creamy, mushroom soup is going to become your thing! Like it’s mine!

Healthy Cream of Mushroom Soup (Pressure Cooker Recipe)

Description

Healthy cream of mushroom soup is made in the pressure cooker without any weird ingredients. Its light, super creamy and gets its creaminess from a secret ingredient!

Ingredients

1 teaspoon Olive Oil

2 cloves Garlic

1 Bay Leaf

8–10 Peppercorns

1 large Potato, roughly chopped

300 grams Mushrooms, cleaned and roughly chopped

1 cup Water

1 cup Milk

Salt to taste

Olive oil for topping

Instructions

Pressure Cook: In a pressure cooker, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant and add the mushrooms, potatoes, water and salt. Place the lid and pressure cook for three whistles if using a traditional pressure cooker. Switch off the flame and let the steam escape before opening the cooker.

Blend: Once cool, remove the bay leaf and blend the rest with a stick blender till smooth (I like it slightly chunky but you can adjust the consistency to your taste). Add the milk, adjust seasoning and bring it to a quick boil. Switch off the flame.

Serve: Top each bowl of soup with a dash of olive oil and serve with crusty bread.

Notes

Mushrooms can be combined with some wonderful flavors – add some lemon zest, or sprinkle with a pinch of truffle salt. Or better still, stir fry some chopped mushrooms and mix in just before serving

Reader Interactions

Comments

Hey John – like I said on email if you are making this mushroom soup (without any chicken or pork), cook it for 8 minutes on high pressure. If you are adding chicken, cook it for 12 minutes on high pressure (this is for chicken breasts which are at room temperature – frozen would take more time). You’ll have to take the chicken out, blend the soup and then add the chicken back in.
I’m not sure what the cooking times for pork should be since I’ve never tried it.

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Meet Richa

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! Read More…

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About My Food Story

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.